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Preparation

Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet. Toast spices over medium heat until beginning to pop, stirring frequently, about 9 minutes. Cool spices. Coarsely crush in mortar with pestle or in heavy resealable plastic bag with mallet.

Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet. Place fish on salt. Cover fish completely with remaining salt mixture, pressing to seal.

For 8 to 10 servings, cook a 4 1/2-pound fish instead (you'll need to use 3 egg whites, 6 tablespoons water, and 3 boxes of salt). Bake the fish for 35 minutes. Whatever size fish you use, be sure to preheat the oven for 30 minutes, using an oven thermometer for accuracy.

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Recent Reviews

I am not making this again. Used 2 1.5 lbs bronzino; followed recipe to the letter. Just ok. Not worth dodging the bones and salt (hard to extract the fish from its bed of salt). Glad I didn't serve it for company --just family on Xmas dinner :(

nojuliachild from New York, NY /

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Excellent! Impressive presentation as well. Everyone was in the kitchen when the Branzino came out of the oven, so we all got to see how beautiful it was before cracking it open and portioning for the serving dish. We finished it with a lemon-infused olive oil, which was perfect. To the reviewer who said the spices are too strong, when you put them inside the cavity (inside the rib cage), they only infuse the fish but don't touch the meat. I would make it again for sure.

mfraedrich from Bay Area, CA /

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Just made this fish according the recipe and it was a hit with my company. To earlier messages, don't cover the fish with foil; the foil should just go under the fish (and under the bed of salt). Be sure to follow the cooking times exactly or you will risk overcooking. The salt will form a casing that cooks the fish very quickly.